Seeing so many gourmets participating in the "Gourmet Theme Competition", I couldn't help but feel itchy and wanted to show off my skills, but because I was lazy, I never moved. But what has always moved me is that I always see many friends collecting the recipes I used to make braised noodles last time. I am encouraged to make braised noodles. Today, I decided to introduce another method of matching braised noodles to everyone.
Speaking of which, when I made braised noodles last time, I mentioned that there are many ways to match braised noodles, and these are all based on personal preference. Indeed, there are too many ingredients to go with braised noodles. Today, we will serve it with pork and sauerkraut braised noodles. I hope everyone will like it and give me your precious vote if you don't hesitate to teach me.
Braised noodles with pork and Chinese cabbage
Recipe Recommendations
- noodles 500 grams
- pork 150 grams
- potatoes 250 grams
- sauerkraut 300 grams
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- edible oil 40 grams
- chili powder a tablespoon
- pepper powder a teaspoon
- cooking wine appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sour and salty
- braised
- three-quarters of an hour
- senior
Steps for Braised noodles with pork and Chinese cabbage
1
After blanch the cabbage with boiling water, soak for about half an hour. The purpose of this is to reduce the sourness of pickled cabbage. Of course, if anyone likes the sour taste, they can just wash it without soaking it. If you don't like the sourness of pickled cabbage, you can also boil the pickled cabbage in boiling water or extend the soaking time.
2
Cut the pork into slices about 0.5 cm, cut the potatoes into strips or strips, cut the pickled cabbage into thin strips, and chop the onions, ginger and garlic as much as possible.
3
Add 40 grams of edible oil into the pan, cook until it is 70% hot, and add 150 grams of sliced pork slices. After frying slightly, add 1 spoonful of salt, about 2 grams (a special spoon for edible salt is provided free by the blood pressure medicine shop, which is very convenient), stir fry until the slices are dry.
4
Add a tablespoon of onion, ginger and garlic minced, chili powder, 1 spoonful of pepper and chopped aniseed (still the same as the spoon in No. 3), stir fry well, and then add appropriate amount of cooking wine.
5
Add 250 grams of potatoes and stir until the potatoes are slightly colored.
6
Add 200 grams of pickled cabbage and stir fry well.
7
After stir-frying the pickled cabbage evenly, add the soy sauce, which is about twice the usual amount used for frying. Continue to stir fry.
8
Add boiling water until it is finished. Cover the lid and cook over medium heat for about 15 minutes. Haha, now you know why you cut the potatoes so big.
9
At this time, the water should be just as high as vegetables. Cut the noodles into about two inches long and place them in the boiling soup, paying attention to the need to spread them evenly. Cover the lid, turn on high heat, and simmer for 7-8 minutes.
10
Remove the lid and sprinkle with chicken essence.
11
First pick up the noodles with chopsticks, then mix the noodles and vegetables well with a shovel.Braised noodles with pork and Chinese cabbage Make Tips
1. Due to personal preference, I like my sauerkraut a bit softer, so I boiled it for 15 minutes. However, if you prefer a crunchier texture, there is no need to boil it for that long; also, the potatoes don't need to be cut into such large pieces.
2. If you accidentally add a bit too much water, wait until the noodles are finished steaming, but don't rush to start mixing them. Simply use high heat to reduce the sauce.
3. Making steamed noodles is like doing many other things; it won't be perfect on the first try and requires practice to master. Finally, I hope you all can enjoy this delicious meal as well.